Can anyone give me a good BBQ spare rib recipe?
All of these answers are good, but you’re still left with making sure that the meat is tender. What I do is cut the ribs into serving sizes (usually 2-3 rib sections). I simmer them in a mixture of beef oxo, oregano, basil, onion and salt for about 1.5 – 2 hours, or until the meat is fork tender. You can then take any commercial barbeque sauce that you like and jazz it up. For a bottle of sauce add 1/2 cup brown sugar, 3 cloves finely minced garlic, 1/2 cup ketchup, oregano, basil and, if you like some zip, several good shakes of cayenne. Warm all these up together in a pot. Take the steaming meat and cover it *thoroughly* with your sauce. The best thing is to allow it to marinate for a few hours, overnight is better but you can also toss it right into the oven. Bake 350F for 1/2 hr for the best ribs in the world. Note: allowing the ribs to be boiled in broth not only gives the meat an incredible flavour but cooks a lot of the fat out of it, so it’s a healthier way to have ribs. Save t
